NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Ghee

0.25 cup Buffalo hot sauce

1 tbsp Arrowroot starch

0.5 cup Plain non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl along with the cauliflower florets.

• 3

  Sprinkle the arrowroot starch, sea salt, and black pepper over the chicken and cauliflower, tossing thoroughly until every piece is lightly dusted.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces for optimal crisping.

• 5

  Roast in the oven for 20 minutes, flipping halfway through, until the cauliflower is tender and the chicken is cooked through with golden edges.

• 6

  While the tray is roasting, whisk together the melted ghee and buffalo hot sauce in a small bowl until emulsified.

• 7

  Prepare the ranch dip by combining the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small ramekin, stirring until smooth.

• 8

  Remove the baking sheet from the oven and drizzle the buffalo-ghee mixture over the roasted chicken and cauliflower, tossing gently to coat.

• 9

  Return the tray to the oven for an additional 5 minutes to allow the sauce to glaze and set.

• 10

  Serve the crispy buffalo mixture immediately with the chilled creamy ranch dip on the side.